Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1887-12-30
THE KITCHEN.
Cooktng Eggs.

CO0LstnD EODs.
lsome Recipes of a Skilled Professional Kitchen
@Give you some egg recipes? Certainly"
said the head cook Of prominent Chicago
restaurant to-, local, newspaper man.
"There are. lots Of ways of using eggs
about which, ordinarysoOoks know nothing.
I can tell you.
"Curried eggs, for instance, are not
eaten in Chicago half q dozen times q
year, dare say, yet when we'll done they
are delicious, and tits an easy dish to pre-
pare. To mako it slice two onions and
fry them in butter; add tablespoonful of
curry powder; let them stew in pint of
good broth till quite tender; mix cup of
cream, and thicken with corn or rice flour.
Set them to simmer q few minutes, then
add six or eight hard-boiled eggs cut into
slices; heat them, thoroughly, but don't let
them boil. Serve in side-d dish and garnish
with boiled rice.
"White fricassee Of egg is very good.
Put two ounces of butter into stewpan,
and when melted add chopped parsley,
small piece of onion chopped fine, and
some canned mushrooms also chopped,
with pepper and salt Stir till the season.
ing is done, then add cupful Of cream
and sufficient flour to thicken the sauce
and boil it we'll. Boil four or six eggs
hard and cut them into slices-each egg
should make five or six. Lay the eggs in
serve.
Burnt buttesed eggs are much eaten in
England, and though the name does not
sound tempting they will be found excel
lent. Burn the butter in frying pan;
break the eggs upon a dish, preserving
them whole, as if intended to be poachad;
season them with salt and little nutmeg;
pour o part Of the burnt butter boiling hot
over the eggs and then slide them over the
rest Of the butter; put them on slow.fire
and finish by turning them with red hot
shovel
@For egg-alb boil six eggs till very hard.
remove tie shells, and cut them across,
preserving the whites in the form Of cups;
naince the yelks with cold ham, parsley,
and salt and mix the minced ingredients
with cream until they form q thick. paste:
then fill the cups formed of the. whites
with this compound heaped up in tho mid
die, cutting 6t piece from the round end
to make them stand; place in q dish and
pour white sauce over. them or gsrnish with
lettuce and use with mayonnaiss. as q
salad.
eggs en- Puree. Boil six eggs hard:
when cold take out the yelks and beat
them we'll, with butter, salt, nutmeg, pep
POAs dAo AA1iSosA POI oAOJS tHeAsAAs5 ILL GU LII
yelks; chop the whites very small and put
them into a stew-pan with some good
gravy; do not let them boil, but shake them
until they have consistency; then place
them round the dish they are to be served
in; take the yelks out of the bowl and pass
them through colander into the same
dish; garnish with bread dipped in yelks OF
eggs. Place the dish in an oven and when
lightly Drowned It will be done.
eggs 10 Duchesse, bell two quarts of
milk with some cinnamon and green lemo on
peel; when tho milk is we'll favored strain
into shallow stewpan and keep it boiling:
waip up the whites of three eggs to stiff
froth; take tablespoon and drop iato the
boiling milk; when all tho eggs are in, turn
them, and they are done; take them up,
drain them and put into a deep dish;
thicken some of the milk with contour,
or with the yolks. and pour o,as the eyes,